Come On Up To The House

This is a crazy recipe, as it using a frozen pork shoulder. I have done this twice and it is pretty great. You will need a pressure cooker or instapot.

Ingredients
4lb Pork Shoulder
1 tbsp paprika
1 tsp seasoned salt
1 tsp cumin
1/2 tsp garlic
1/2 tsp kosher salt
3 whole garlic cloves
1 tsp onion powder
2 beef bouillon cubes
2 cups water

Add all ingredients and about 2 cups of water into a pressure cooker. Bring up to pressure and let cook for 1 hour 45 minutes. Stop the heat on the pressure cooker and let it come down to cooling without touching the steam valve. Pull the meat out and shred. Add the meat back to the cooking liquid and serve. I have served this over mashed potatoes and it was fantastic.

Ingredients
1/4 cup canola oil
1 tbsp sichuan chili powder
2 tsp sichuan peppercorns, ground fine
1/4 tsp ground cinnamon
2 tbsp soy sauce
2 tsp black vinegar (or balsamic vinegar)
2 tsp sweet wheat paste (or hoisin sauce)
1 1/2 tsp Chinese sesame paste (or tahini)

Noodles
8 oz ground pork
2 tsp Shaoxing wine
1 tsp soy sauce
6 oz cabbage, sliced
1 tbsp canola oil
3 garlic cloves, minced
2 tsp grated fresh ginger
1 lb fresh Chinese wheat noodles
1/3 cup ya cai
2 green onions, sliced thin on bias

Start with the sauce. Heat oil, chili powder, peppercorns and cinnamon in wok over low heat for 10 minutes. Using a rubber spatula, transfer the oil mixture to bowl. Whisk soy sauce, vinegar, wheat paste and sesame paste into the oil mixture. Divide evenly among 4 shallow bowls.

Bring 4 quarts of water to a boil in a large pot. While water comes to a boil, combine pork with the wine and soy sauce in a medium bowl and toss with your hands until well combined. Set aside. Cut up the cabbage.

Heat 2 tsp oil in used wok over medium-high heat until shimmering. Add pork mixture and smear into thin layers across the work surface of the wok with a rubber spatula. Break up the meat into small chunks (1/4 inch) and cook, stirring frequently until browned, about 5 minutes.

Push pork mixture to the side of the wok and add garlic, ginger, and remaining 1 tsp oil to cleared space. Cook, stirring constantly, until garlic begins to brown, about 1 minute. Stir into meat mixture. Add cabbage and let wilt, about 2 minutes. Remove from heat.

Add noodles to boiling water and cook, stirring often, until almost tender. Drain noodles. Rinse under hot water, tossing with tongs for 1 minute. Drain well.

Create the bowls. Divide noodles evenly among the prepared bowls. Return meat mixture to the wok and warm. Add ya cai and cook, stirring frequently until warmed through – 2 minutes. Spoon equal amounts of meat mixture over the noodles. Top with green onions and serve. Leave each diner to stir their noodles and sauce together.

Ingredients
1 package firm tofu
4 – 6 green onions
1/2 cup canola oil
1lb ground pork
5 tbsp chili bean paste
2 tbsp fermented black beans (rinsed)
2 tbsp ground chilies
12oz chicken stock
2 tsp white sugar
4 tsp soy sauce
2 tbsp potato starch (mixed with equal parts water)
2 tbsp roasted sichuan peppercorns (picked through to ensure no pits in the berries)

Cut the tofu into 1 inch cubes. Be careful not to break them. Slice the green onion in 2 inch pieces. Set aside. Prep the potato starch mixture and set aside. Heat the wok, add oil and pork and cook until browned. Turn down the heat to medium, add the chili bean paste and stir fry for about 30 – 60 seconds. Put in the black beans and ground chilies and stir fry for 1 minute. Pour in the stock, sugar and soy sauce. Stir. Add the tofu cubes, gently mix so not to break tofu much. Simmer for 5 minutes. Add the potato starch mixture, to thicken sauce. Add the green onions and stir carefully. Sprinkle with the sichuan peppercorns.

Serve over rice. Goes really well with Cider.